Chocolate Mint Soap Cupcakes
- Skill Level: Advanced
- Time: 2 hours
- Yield: 6 cupcakes
Project Description
Thanks to Pinterest, we stumbled upon these Peppermint Mocha Cupcakes from Sally’s Baking Addiction, and knew we found the perfect design inspiration. The project uses a combination of Dark Rich Chocolate Fragrance Oil and Moroccan Mint Fragrance Oil. Dark Rich Chocolate Fragrance Oil is only used in the base of the cupcakes to account for the discoloration.
A touch of brown oxide is added to the base to help even out the discoloration. Low-sweat melt and pour is used to create embed cherries and a chocolate drizzle. Cranberry seeds add the finishing touch.
The frosting is created from the same batch of soap as the base of the cupcakes. It involves less prep, but you need a good understanding of trace to find the right texture to pipe. It can get thick very quickly. If that happens, skip the frosting tip and pipe the soap with the large hole in the frosting bag.
You will need:
- Sphere Embeds
- Small 9 Ball Silicone Mold
- 3 oz. LCP Clear Melt and Pour Soap Base
- Red Mica
- Base
- 12 Bar Round Silicone Mold*
- 33 oz. Basic Quick Mix
- 4.7 oz. Sodium Hydroxide Lye
- 10.9 oz. Distilled Water
- 1 oz. Dark Rich Chocolate Fragrance Oil
- Brown Oxide
- Frosting
- Disposable Frosting Bag
- 1M Frosting Tip
- 1 oz. Moroccan Mint Fragrance Oil
- 4 oz. LCP Clear Melt & Pour Soap Base
- Brown Oxide Color Block
- Cranberry Seeds
Note: This project was originally made with a Cupcake Silicone Mold, which was discontinued. The 12 Bar Round Silicone Mold creates a similar shape but will look different from the photos.
MAKE THE EMBEDS: Chop and melt 3 ounces of LCP Clear Melt and& Pour Soap Base in the microwave using 10 second bursts. Add a dash of Red Mica and use a spoon to thoroughly mix. Pour the soap into each cavity of the Small 9 Ball Silicone Mold and allow to cool and harden. While the embeds cool, prep the other ingredients.
COLOR PREP: Disperse 1 teaspoon of brown oxide into 1 tablespoon of lightweight liquid oil (like sunflower oil or sweet almond). Use a mini mixer to work out any clumps.
FRAGRANCE PREP: Measure 1 ounce of Dark Rich Chocolate Fragrance Oil and 1 ounce of Moroccan Mint Fragrance Oil into separate glass containers. Set them aside.
MELT AND POUR PREP: Chop about 4 ounces of LCP Clear Melt and Pour Soap Base into small chunks and place in a heat-safe container. Add a chunk of the Brown Oxide Color Block. Do not melt yet, this soap will be drizzled on top of the frosting in a later step.
SAFETY FIRST: Suit up for safe handling practices. That means goggles, gloves, and long sleeves. Make sure kids, pets, other distractions, and tripping hazards are out of the house or don’t have access to you space. Always make soap in a well-ventilated area.
Follow these steps:
1
Slowly and carefully add 4.7 ounces of lye to 10.9 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 2 teaspoons of sodium lactate to help the bars harden more quickly.
2
Fully melt the entire bag of Basic Quick Mix until it’s completely clear and there is no cloudiness. Shake the bag to mix up all the oils. Measure 33 ounces into a large heat-safe container. Once the lye water and the oils have cooled to 130° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend the mixture to a thin trace.
3
Split off 21 ounces of the soap into a separate container.
4
To that container, add 2 teaspoons of dispersed brown oxide and the Dark Rich Chocolate Fragrance Oil. Use a whisk to mix. If you still have a thin trace, use the stick blender to thicken to a medium trace.
5
Pour the brown soap into the cavities of the Cupcake Silicone Mold. Use a spoon to even out the top.
6
Add the Moroccan Mint Fragrance Oil to the remaining soap and use a stick blender to mix. If the soap is a thin to medium trace, continue stick blending until it is a thick trace. It needs to be thin enough so it’s pipeable but firm enough to hold its shape. If it’s not thickening with the stick blender, let the soap sit in the bowl for 1-2 minutes and test the texture. Continue to let it firm up until you’ve reached the texture of very thick pudding.
Spoon some of the soap into the frosting bag. Twist the end of the bag to close it. It’s time to pipe.
7
Squeeze a large dollop of frosting in the center of each cupcake.
8
Pipe the frosting up and around the center of each dollop until you form a peak. If you have leftover soap, pipe little flowers on freezer paper to use as toppers for another batch.
9
Melt the LCP Soap Base in the microwave using 5 second bursts. Use a dropper or spoon to drizzle the melted soap on top of one cupcake.
10
Quickly, while the melt and pour is still wet, sprinkle cranberry seeds on top. Spritz with alcohol to get rid of bubbles if necessary and place a red embed on the top of each cupcake.
11
Continue this process for each cupcake. Once each of the cupcakes are decorated, spritz them all with more alcohol to help prevent soda ash. If you live in a hot climate, you may want to place the cupcakes in the fridge for several hours to prevent the frosting from melting and losing its shape. Our area was cool, so we let the cupcakes sit at room temperature.
12
Allow the cupcakes to stay in the mold for 2-3 days. Carefully remove each soap from the mold, and allow to cure for 4-6 weeks. Enjoy.
Tutorial credits
Photographer: Amanda Kerzman, Christina Becker
Chocolate Mint Soap Cupcakes
- Skill Level: Advanced
- Time: 2 hours
- Yield: 6 cupcakes
Project Description
Thanks to Pinterest, we stumbled upon these Peppermint Mocha Cupcakes from Sally’s Baking Addiction, and knew we found the perfect design inspiration. The project uses a combination of Dark Rich Chocolate Fragrance Oil and Moroccan Mint Fragrance Oil. Dark Rich Chocolate Fragrance Oil is only used in the base of the cupcakes to account for the discoloration.
A touch of brown oxide is added to the base to help even out the discoloration. Low-sweat melt and pour is used to create embed cherries and a chocolate drizzle. Cranberry seeds add the finishing touch.
The frosting is created from the same batch of soap as the base of the cupcakes. It involves less prep, but you need a good understanding of trace to find the right texture to pipe. It can get thick very quickly. If that happens, skip the frosting tip and pipe the soap with the large hole in the frosting bag.
You will need:
- Sphere Embeds
- Small 9 Ball Silicone Mold
- 3 oz. LCP Clear Melt and Pour Soap Base
- Red Mica
- Base
- 12 Bar Round Silicone Mold*
- 33 oz. Basic Quick Mix
- 4.7 oz. Sodium Hydroxide Lye
- 10.9 oz. Distilled Water
- 1 oz. Dark Rich Chocolate Fragrance Oil
- Brown Oxide
- Frosting
- Disposable Frosting Bag
- 1M Frosting Tip
- 1 oz. Moroccan Mint Fragrance Oil
- 4 oz. LCP Clear Melt & Pour Soap Base
- Brown Oxide Color Block
- Cranberry Seeds
Note: This project was originally made with a Cupcake Silicone Mold, which was discontinued. The 12 Bar Round Silicone Mold creates a similar shape but will look different from the photos.
MAKE THE EMBEDS: Chop and melt 3 ounces of LCP Clear Melt and& Pour Soap Base in the microwave using 10 second bursts. Add a dash of Red Mica and use a spoon to thoroughly mix. Pour the soap into each cavity of the Small 9 Ball Silicone Mold and allow to cool and harden. While the embeds cool, prep the other ingredients.
COLOR PREP: Disperse 1 teaspoon of brown oxide into 1 tablespoon of lightweight liquid oil (like sunflower oil or sweet almond). Use a mini mixer to work out any clumps.
FRAGRANCE PREP: Measure 1 ounce of Dark Rich Chocolate Fragrance Oil and 1 ounce of Moroccan Mint Fragrance Oil into separate glass containers. Set them aside.
MELT AND POUR PREP: Chop about 4 ounces of LCP Clear Melt and Pour Soap Base into small chunks and place in a heat-safe container. Add a chunk of the Brown Oxide Color Block. Do not melt yet, this soap will be drizzled on top of the frosting in a later step.
SAFETY FIRST: Suit up for safe handling practices. That means goggles, gloves, and long sleeves. Make sure kids, pets, other distractions, and tripping hazards are out of the house or don’t have access to you space. Always make soap in a well-ventilated area.
Follow these steps:
1
Slowly and carefully add 4.7 ounces of lye to 10.9 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 2 teaspoons of sodium lactate to help the bars harden more quickly.
2
Fully melt the entire bag of Basic Quick Mix until it’s completely clear and there is no cloudiness. Shake the bag to mix up all the oils. Measure 33 ounces into a large heat-safe container. Once the lye water and the oils have cooled to 130° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend the mixture to a thin trace.
3
Split off 21 ounces of the soap into a separate container.
4
To that container, add 2 teaspoons of dispersed brown oxide and the Dark Rich Chocolate Fragrance Oil. Use a whisk to mix. If you still have a thin trace, use the stick blender to thicken to a medium trace.
5
Pour the brown soap into the cavities of the Cupcake Silicone Mold. Use a spoon to even out the top.
6
Add the Moroccan Mint Fragrance Oil to the remaining soap and use a stick blender to mix. If the soap is a thin to medium trace, continue stick blending until it is a thick trace. It needs to be thin enough so it’s pipeable but firm enough to hold its shape. If it’s not thickening with the stick blender, let the soap sit in the bowl for 1-2 minutes and test the texture. Continue to let it firm up until you’ve reached the texture of very thick pudding.
Spoon some of the soap into the frosting bag. Twist the end of the bag to close it. It’s time to pipe.
7
Squeeze a large dollop of frosting in the center of each cupcake.
8
Pipe the frosting up and around the center of each dollop until you form a peak. If you have leftover soap, pipe little flowers on freezer paper to use as toppers for another batch.
9
Melt the LCP Soap Base in the microwave using 5 second bursts. Use a dropper or spoon to drizzle the melted soap on top of one cupcake.
10
Quickly, while the melt and pour is still wet, sprinkle cranberry seeds on top. Spritz with alcohol to get rid of bubbles if necessary and place a red embed on the top of each cupcake.
11
Continue this process for each cupcake. Once each of the cupcakes are decorated, spritz them all with more alcohol to help prevent soda ash. If you live in a hot climate, you may want to place the cupcakes in the fridge for several hours to prevent the frosting from melting and losing its shape. Our area was cool, so we let the cupcakes sit at room temperature.
12
Allow the cupcakes to stay in the mold for 2-3 days. Carefully remove each soap from the mold, and allow to cure for 4-6 weeks. Enjoy.
Tutorial credits
Photographer: Amanda Kerzman, Christina Becker
You will need:
- Sphere Embeds
- Small 9 Ball Silicone Mold
- 3 oz. LCP Clear Melt and Pour Soap Base
- Red Mica
- Base
- 12 Bar Round Silicone Mold*
- 33 oz. Basic Quick Mix
- 4.7 oz. Sodium Hydroxide Lye
- 10.9 oz. Distilled Water
- 1 oz. Dark Rich Chocolate Fragrance Oil
- Brown Oxide
- Frosting
- Disposable Frosting Bag
- 1M Frosting Tip
- 1 oz. Moroccan Mint Fragrance Oil
- 4 oz. LCP Clear Melt & Pour Soap Base
- Brown Oxide Color Block
- Cranberry Seeds
Note: This project was originally made with a Cupcake Silicone Mold, which was discontinued. The 12 Bar Round Silicone Mold creates a similar shape but will look different from the photos.
MAKE THE EMBEDS: Chop and melt 3 ounces of LCP Clear Melt and& Pour Soap Base in the microwave using 10 second bursts. Add a dash of Red Mica and use a spoon to thoroughly mix. Pour the soap into each cavity of the Small 9 Ball Silicone Mold and allow to cool and harden. While the embeds cool, prep the other ingredients.
COLOR PREP: Disperse 1 teaspoon of brown oxide into 1 tablespoon of lightweight liquid oil (like sunflower oil or sweet almond). Use a mini mixer to work out any clumps.
FRAGRANCE PREP: Measure 1 ounce of Dark Rich Chocolate Fragrance Oil and 1 ounce of Moroccan Mint Fragrance Oil into separate glass containers. Set them aside.
MELT AND POUR PREP: Chop about 4 ounces of LCP Clear Melt and Pour Soap Base into small chunks and place in a heat-safe container. Add a chunk of the Brown Oxide Color Block. Do not melt yet, this soap will be drizzled on top of the frosting in a later step.
SAFETY FIRST: Suit up for safe handling practices. That means goggles, gloves, and long sleeves. Make sure kids, pets, other distractions, and tripping hazards are out of the house or don’t have access to you space. Always make soap in a well-ventilated area.
Follow these steps:
1
Slowly and carefully add 4.7 ounces of lye to 10.9 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 2 teaspoons of sodium lactate to help the bars harden more quickly.
2
Fully melt the entire bag of Basic Quick Mix until it’s completely clear and there is no cloudiness. Shake the bag to mix up all the oils. Measure 33 ounces into a large heat-safe container. Once the lye water and the oils have cooled to 130° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend the mixture to a thin trace.
3
Split off 21 ounces of the soap into a separate container.
4
To that container, add 2 teaspoons of dispersed brown oxide and the Dark Rich Chocolate Fragrance Oil. Use a whisk to mix. If you still have a thin trace, use the stick blender to thicken to a medium trace.
5
Pour the brown soap into the cavities of the Cupcake Silicone Mold. Use a spoon to even out the top.
6
Add the Moroccan Mint Fragrance Oil to the remaining soap and use a stick blender to mix. If the soap is a thin to medium trace, continue stick blending until it is a thick trace. It needs to be thin enough so it’s pipeable but firm enough to hold its shape. If it’s not thickening with the stick blender, let the soap sit in the bowl for 1-2 minutes and test the texture. Continue to let it firm up until you’ve reached the texture of very thick pudding.
Spoon some of the soap into the frosting bag. Twist the end of the bag to close it. It’s time to pipe.
7
Squeeze a large dollop of frosting in the center of each cupcake.
8
Pipe the frosting up and around the center of each dollop until you form a peak. If you have leftover soap, pipe little flowers on freezer paper to use as toppers for another batch.
9
Melt the LCP Soap Base in the microwave using 5 second bursts. Use a dropper or spoon to drizzle the melted soap on top of one cupcake.
10
Quickly, while the melt and pour is still wet, sprinkle cranberry seeds on top. Spritz with alcohol to get rid of bubbles if necessary and place a red embed on the top of each cupcake.
11
Continue this process for each cupcake. Once each of the cupcakes are decorated, spritz them all with more alcohol to help prevent soda ash. If you live in a hot climate, you may want to place the cupcakes in the fridge for several hours to prevent the frosting from melting and losing its shape. Our area was cool, so we let the cupcakes sit at room temperature.
12
Allow the cupcakes to stay in the mold for 2-3 days. Carefully remove each soap from the mold, and allow to cure for 4-6 weeks. Enjoy.
Tutorial credits
Photographer: Amanda Kerzman, Christina Becker
